Mitchell RosenthalOwner
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Mitchell started cooking in New York where he embarked on a two year comprehensive apprenticeship at the famed Four Seasons Restaurant where he met his mentor, Chef Seppi Renggli. Within three months he received the unprecedented honor of being promoted to grill cook and put on salary. He cooked side-by-side Renggli in the Grill Room. He then joined the kitchen at Le Cirque in NYC and Gitane, in NJ with brother Steven, before returning to Four Seasons. In 1989, he contacted Wolfgang Puck who was opening Postrio in San Francisco and became one of the opening cooks. He left Postrio after a year to further explore the culinary treasures of Asia and Europe. Upon returning to the U.S. he worked for Wolfgang Puck at his Mediterranean restaurant, Granita in Malibu and then at the Italian restaurant Coco Pazza in NY. In 1994, Mitchell returned to San Francisco when Wolfgang Puck contacted him and his brother and asked them to be the Executive Chefs of Postrio Restaurant. Michael Bauer of The San Francisco Chronicle called the trio of Wolfgang Puck, Mitchell Rosenthal and Steven Rosenthal “all shockingly good cooks.” Mitchell and Steven lifted Postrio to four stars.

Steven RosenthalOwner
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Much like his brother, Steven Rosenthal loves to cook, but his talents are often more technical:.After several years as a line cook, Steven decided to expand his skills at the Culinary Institute of America at Hyde Park, New York, where he externed at Gitane, a small, classic French restaurant in New Jersey. After graduating in 1988, he went off to work at the four star Pierre Hotel where he worked every station and acquired the discipline of a formal kitchen. After a year, he went to San Francisco to join Mitchell as an opening cook at Postrio. He stayed for three years and left in 1992 to be Sous Chef at Geordy’s, also in San Francisco, under Charles Solomon, a refined chef who had worked for David Bouley. After Geordy’s closed the next year, he returned to the East Coast contemplating opening a restaurant with Mitchell in New Jersey when they were invited back to Postrio to take over the helm. One of the things that Steven thrives on is the financial aspect of maintaining a highly successful restaurant group in an ultra-competitive market. Besides kitchen operations, Steven now focuses on many of the detailed and crucial financial decisions of the company. His motto seems to be “Spending money wisely is important to being successful. I am continuously looking to make sure it all falls under the “wise” category.”

Vernon MoralesExecutive Chef
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(415) 501-9109

A graduate of San Francisco’s California Culinary Academy, Vernon Morales was honored with the ’Best New Restaurant’ award in Philadelphia and was recognized as National Rising Star Chef by StarChef.com.
Vernon spent the first half of his youth growing up in Nicaragua and the latter here in the U.S. Immediately after graduating from the California Culinary Academy, he worked in New York City at the celebrated Restaurant Daniel with Daniel Boulud. Two years later, Vernon moved to Spain to be chef de partie at Ferran Adria’s world-renowned El Bulli, widely considered to be one of the top five restaurants in the world. He returned to Restaurant Daniel to take over the coveted position of Sous Chef two years later. Eventually, after stints at Peacock Alley in the Waldorf Astoria with Laurent Gras and at the Ritz Carlton, Vernon was recruited to be the executive chef at the wildly popular Salt in Philadelphia. He later left Philadelphia to open Winterland Restaurant in San Francisco.
It was at Winterland that he came into contact with Town Hall owner and chef Mitchell Rosenthal, who frequented the restaurant and realized that Vernon was a rare talent, cooking food on a level that no one in San Francisco had achieved before. In 2009, Mitchell got his wish when Vernon joined the group as Chef at Town Hall. Salt House then got their wish when they stole him from Town Hall in 2012.

Safe to say that there has never been any question that food and wine would be Haley’s life. By the age of 15, her father had her guessing varietals on their trips to Napa Valley. The scary part (for her father) was that she was guessing many of them correctly. During her first trip to Paris at 17, she had her first multi-course meal paired with wine and decided right then and there that this was to be her path.

Haley went on to study Hospitality Management at San Diego State University. After that, she continued her studies at the College of Food, Tourism and Creative Studies in Birmingham, England where she received a culinary certification. At the age of 24, she was already the Wine Director at the acclaimed Bacar Restaurant overseeing 1,200 selections. In 2009, she became the Lead Sommelier at the nationally acclaimed Spruce Restaurant overseeing a list with over 2,600 selections. During her tenure at Spruce, her wine list was awarded the Wine Spectator ‘Best Award of Excellence’. In 2012, she joined The Stock and Bones Company as the Wine & Spirits Director overseeing all 5 of their restaurants; Town Hall, Salt House, Anchor & Hope, Irving St. Kitchen and Corners Tavern.

She has been featured in articles both locally and nationally including The Chicago Tribune, Wine Enthusiast, the Sommelier Journal, and was named one of Restaurant Hospitality Magazines ‘Top 30 under 30’ Sommeliers of America. Her belief is that wine is simply a snapshot of culture and history. Her goal is to source exceptional wines that are the best representation of the place from which they come from.